Mob

Summertime. You talked about it all winter; planning road trips, cookouts and tailgates. Cut to 5 months later and you cant seem to peel yourself off of the couch without taking a breather. It’s time to act on those plans and we’re here to make sure your (carnivorous) guests don’t have to eat the frozen...

Every kind of meal has its own purpose, its particular ritual and significance. Burgers are meant for tailgating; road trips run on fast food; French restaurants seem fit for special occasions like anniversaries and third dates where you’re really trying to get some. Chief among dining rituals is the steakhouse dinner, when friends and colleagues...

We’ve weathered sirloin squalls and Tartare trichinosis, digit-endangering cleavers and briskets that cause pleasure comas in two out of three eaters. It’s been one hell of a Month of Beef, and it’s time to honor you, the people who made it happen. We received a massive amount of submissions for our Great Map of Beef...

We’ve been blessed with a very high quality supply of meat in this inaugural Month of Beef, but the reality of life is that there isn’t always a Wagyu beef cache and a hot cast iron pan in arm’s reach — especially on the road. We wondered, is it possible to get a good steak...

There are sacred destinations for people of all faiths, religious and otherwise: Mecca, Islam’s holiest city; Paris or maybe Milan for the fashion set; Kona for triathletes. But what about those who follow the beef creed — at which temple do they gather and pray? We’ve been hot on the trail for a full month,...

Next to a steak, anything is a side dish. Serve a beautifully roasted capon on the same table as a steak and you’ve got a side of capon. Traditional accompaniments for steak like garlic mashed potatoes, creamed spinach and sauteed mushrooms are altogether nothing to scoff at. But this being the Month of Beef, and...

There’s more than one way to skin a cat, the saying goes. The same is true for cooking a steak. Most of the time the way we cook at home is dictated by circumstance: grill when the weather permits; pan fry if it doesn’t (or if we live in an apartment); broil, uh, when the...

We’ve given you a beef baptism in buying beef online, the rules of store-bought beef, beef’s lesser-known cuts and even beef you can drink. Kicking things up a notch (BAM!), let’s explore the breeds of cattle that end up on your plate — putting a face on things, so to speak. Get your breed on...

In-N-Out Burger is something of a cult to those living outside of the chain’s west-coast bubble, proselytized by endless waves of sunkissed acolytes devoted to spreading the good burger word. Their brief testaments, filled with whispers of “animal fries”, “secret menus” and multiplied stacks of beef and cheese, speak of a fast-food paradise whose divine...

Editor’s Note: There comes a time during the Month of Beef when you’ve eaten so much, so indulgently, that you’re down on the floor, slamming your palm, shouting “uncle” to visions of uncooked ribeye. That’s before you’ve even talked about bone marrow. We were damn near that point, so we called in the reinforcements. Jodie...

We’re no tartare noobs: Under the guidance of chef Wes Whitsell, we concocted a spicy steak tartare that would send even the most elite of dinner party snobs into a beef tailspin. But in the beef pecking order, the butcher always pulls rank. Need further proof? See above, one of a series of videos produced...

Raw food seems somehow un-American. Maybe it wasn’t always this way. But today, a byproduct of industrialization in the food industry — which prizes efficiency, mass production and a homogenous product with little chance (in theory) of food-borne illness — is a broad uneasiness about undercooked or uncooked food. Growing up, a pink pork chop...

People always ask us, “How do you find time to read when you’re busy eating all that beef?” We kill two steer with one stone — that’s how. The market for beef books is robust, so we’ve winnowed the list of our favorite beef-related cookbooks and resources to only five. That should be easy enough...

You know the rib-eye, T-bone, porterhouse and NY strip, but how about the tri-tip, bavette or flat-iron? Expanding your repertoire of steak choices graduates you from a one trick pony to a culinary stallion of meat mastery. The tenderloin, that prized cut from which the filet mignon comes, makes up half of one percent of...

We can remember a time when cooking a brisket was a gamble of the highest order. Sometimes mom lifted the lid off the pot and produced a cut of meat so tender you could spread it like pâté. Other times, a tough piece of meat produced a quiet, collective disappointment rivaled only by mealtime in...

The Beef Council successfully hijacked America’s dinner plans in the early 90s with one simple phrase. Now, we’re executing a hostile takeover of your bar with just two simple words: “beef drinks”. Yeah, you heard us — that same intoxicating meat flavor that works wonders on your taste buds at mealtime is just as delicious...

There’s something to be said for the adage, “If it ain’t broke, don’t fix it”. We believe in it. Meat plus bun plus ketchup is a very good meal, indeed. On the other hand, anyone who’s walked into Mr. Bartley’s Gourmet Burgers in Cambridge, MA, and sampled the brain-thwacking assortment of burgers, can surely attest...

Buying a steak to grill is as easy as trotting into the Piggly Wiggly, Vons or Safeway down the street and grabbing one of many plastic wrapped Styrofoam packages, right? Not so fast, kemosabe. If you’re the shy type looking to avoid eye contact or a conversation, that might be the way to go. You...

Ah, the meat cleaver. Bucking the tapered and svelte designs of traditional blades, these husky boys of the knife world were developed for one singular purpose — to serve as the machete of the kitchen. Their fatter, squared-off business ends bring added weight and toughness to the task of dismembering, leveraging sheer momentum to breeze...

We promised to leave no steak unturned during our month of beef, and we’re men of our word. As it happens, beef’s got a thespian side that The Academy repeatedly fails to acknowledge. Our budget for gold statues was blown on jerky and skillets, but that won’t stop us from proposing a new award category...

Ground beef has fallen on hard times in the public eye. It started with the October 3, 2009 New York Times cover story, “The Burger That Shattered Her Life” about a woman infected by E. coli from a frozen Cargill burger patty. Since then: more stories, many recalls, and debates about the safety of “pink...

Update 2: Well fellow Beefeaters, it’s been a long and arduously delectable Month of Beef. You’ve learned how to braise, order beef online and match your cut with your preparation. Hopefully you’ve enjoyed yourself, tried new things and maybe even gained a few pounds of beef weight. What you’ve also done, for the benefit of...

Pop quiz: Name a three things that get better with age. Wine? Of course. Beef? Within reason. The GP crew? You’re damn right, partner. And number four, for good measure, is a cast iron skillet. Before there were non-stick pans coated in Teflon or enamel, there was cast iron, the original non-stick surface thanks to...

Our suspicions were correct: you do love your beef — some of you are even budding beef photogs. Our Month of Beef photo contest is in full swing and a mess of juicy photos have rolled in: plump ribeyes, succulent Beef Wellington, beef stew, beef tartar and even a few fat burgers. We’re so proud...

It’s heaviest rainstorm of the year in New York City. Driving north from midtown Manhattan we can see menacing clouds lurking over Randall’s Island Park, just across the Robert F. Kennedy Bridge from East Harlem. Randall’s Island is home to a major track and field stadium, the Manhattan Psychiatric Center, and the Wards Island Wastewater...

Update: Well folks, it’s about that time. Grill ’em if you got ’em. Put all your beef down on the table. More specifically, send in your beef photos. We pick five winners tomorrow, and you can’t win if you don’t try. So rush to the supermarket. Bomb over to your favorite butcher shop. Get beef,...

Purists, turn off your computer and go sit quietly near the grill. It’s time for us to talk sauce: often a steak requires nothing more than salt and char; a burger, cheese and bun. Other times, we want to surround ourselves in friends wearing grass skirts and eat flank steak that tastes of bygone Oahu...

It’s day two in the Month of Beef and here we are eating pork. Don’t look at us like that: Nobody said pork was prohibited during the month of beef. Try making a bacon-double-cheeseburger without it. We’re at Heritage Meat Shop inside Essex Street Market, a former pushcart market in New York City’s Lower East...

It’s October, and what this month lacks in historical feasts and gift-giving holidays it makes up for many times over as autumn’s marrow. It’s apple picking season. It’s football season. It’s sweater and waxed canvas jacket season. It’s foliage season. And guess what else? It’s beef season.